This afternoon I finally had the time to sit and read (Bailey is visiting her dear friend Alice) the copy of Sharon Wells' Walking & Biking Guide to Historic Key West (given to me by artist John Harrington in the KW Light Gallery earlier this month). It's a fab read, and it made me pine for the place, big time. To help me through, the magazine offered a recipe for Key Lime pie, and it seemed like a great thing to share it...Key Lime Pie
Original recipe from The Deli Restaurant, located at Truman Avenue & Simonton Street in Key West, handed down through eight generations of a Key West family from 1950 to 2007…
Ingredients:
4 eggs
½ cup sugar
½ cup of Key Lime juice
1 cooked pastry pie shell
1 can condensed milk (original recipe calls for one 14-ounce can of Eagle Brand)
Empty can of condensed milk into a mixing bowl.
Separate the egg yolks from the whites and add the yolks to the condensed milk, mixing well.
Save the whites for later.
Slowly add the Key Lime juice to the condensed milk mixture until well mixed.
Immediately pour this pudding into the pie shell, before it begins to set (the Key Lime juice will cause the milk and yolks to set pretty quickly).
In a clean bowl, pour the egg whites and bead at a high speed, slowly adding the sugar to create a meringue topping. This should not be over mixed, but is ready as soon as the whiles will hold a peak when dipped with a spatula.
Cover the pie with the meringue, forming waves and peaks, then place it in a medium-high pre-headed oven for 4 minutes or until the peaks are nicely browned.
Original recipe from The Deli Restaurant, located at Truman Avenue & Simonton Street in Key West, handed down through eight generations of a Key West family from 1950 to 2007…
Ingredients:
4 eggs
½ cup sugar
½ cup of Key Lime juice
1 cooked pastry pie shell
1 can condensed milk (original recipe calls for one 14-ounce can of Eagle Brand)
Empty can of condensed milk into a mixing bowl.
Separate the egg yolks from the whites and add the yolks to the condensed milk, mixing well.
Save the whites for later.
Slowly add the Key Lime juice to the condensed milk mixture until well mixed.
Immediately pour this pudding into the pie shell, before it begins to set (the Key Lime juice will cause the milk and yolks to set pretty quickly).
In a clean bowl, pour the egg whites and bead at a high speed, slowly adding the sugar to create a meringue topping. This should not be over mixed, but is ready as soon as the whiles will hold a peak when dipped with a spatula.
Cover the pie with the meringue, forming waves and peaks, then place it in a medium-high pre-headed oven for 4 minutes or until the peaks are nicely browned.
YUMMMMM!

